Warning: this Beef Queso Dip is dangerous. Like, you might accidentally eat half the skillet before your guests even show up kind of dangerous. CONSIDER YOURSELF WARNED. I can't be held accountable for anything past this sentence!
Table of Contents
Why I Love This Recipe
There are a lot of queso dips in the world but this Beef Queso Dip reigns supreme. It is cheesy and melty with the perfect spicy kick from jalapeños and poblano peppers, and then you get this extra hearty layer of perfectly seasoned beef tucked underneath. It is the ultimate party dip whether you are hosting game day, Taco Tuesday, or just need an excuse to live your best life with a big bowl of chips.
Ingredients & Substitutions
- Olive oil
- Ground beef
- Yellow onion
- Garlic cloves
- Kosher salt
- Freshly cracked black pepper
- Ground cumin (or sub for taco seasoning)
- Chili powder
- Chicken stock or low-sodium chicken broth
- Unsalted butter
- Poblano pepper
- Jalapeños
- Tomatillo salsa
- All-purpose flour
- Milk
- Monterey Jack cheese
- Pepper Jack cheese
- Pico de gallo
- Fresh cilantro
- Tortilla chips
How to Make
For the Beef
- Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices.
- Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside.
For the Queso
- Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft.
- Stir in flour and cook until incorporated, about 1 minute.
- Whisk in milk and salsa and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until the cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth.
- Pour the hot queso over the skillet with the meat. Sprinkle the Beef Queso Dip with cilantro and pico de gallo. Serve immediately with chips.
Tips & Tricks
- Use freshly grated cheese when making this Beef Queso Dip. Pre-shredded cheese has anti-caking agents that can make your queso less smooth.
- If you want it extra spicy, leave some jalapeño seeds in. If you want it mild, be sure to remove them.
- If the Beef Queso Dip thickens too much while sitting out, just whisk in a splash of warm milk to loosen it up.
- Make the beef mixture a day ahead if you want to save time when guests come over.
- Serve it the Beef Queso Dip straight out of the skillet for casual vibes and minimal clean up.
FAQ's
How do I make this vegetarian?
Just skip the beef or use a plant-based ground meat substitute.
Is this spicy and can I make it less spicy?
It's subtle but use fewer jalapeños or substitute with a red bell pepper or a fresno pepper for a milder flavor.
How can I serve this other than with chips?
Try it drizzled over nachos, stuffed into burritos, or spooned onto baked potatoes.
Similar Recipes
Beef Queso Dip
The ultimate Beef Queso Dip loaded with seasoned beef, spicy queso, and tons of chips. Perfect for game day, parties, or any cheesy craving.
Ingredients
For the Beef
- 2 teaspoon olive oil
- ½ pound ground beef
- ½ yellow onion small dice
- 2 garlic cloves roughly chopped
- Kosher salt and freshly cracked pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup chicken stock or low-sodium chicken broth
For the Queso
- 3 tablespoons unsalted butter
- ½ medium onion small dice
- 1 poblano pepper small dice
- 3 jalapeños finely chopped
- 2 garlic cloves roughly chopped
- ½ cup tomatillo salsa
- 2 tablespoons all-purpose flour
- 1.5 cups milk plus more as needed
- ½ pound Monterey Jack cheese grated
- ½ pound Pepper Jack cheese grated
- Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and chips for serving
Instructions
For the Beef
- Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices.
- Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside.
For the Queso
- Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft.
- Stir in flour and cook until incorporated, about 1 minute.
- Whisk in milk and salsa and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until the cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth.
- Pour the hot queso over the skillet with the meat. Sprinkle with cilantro and pico de gallo. Serve immediately with chips.
Notes
Swap out the types of peppers, leave the seeds in or out, you do you and make this your absolute favorite Queso ever!
Nutrition Information
Calories: 316kcal | Carbohydrates: 7g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 426mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 16mg | Calcium: 404mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Made this for Super Bowl...omg SO GOOD!!
Found this recipe today and ran out for ingredients right away. Don't forget to add the garlic to the peppers in the Cheese Sauce portion of the recipe. I heated up a big pile of corn tortilla chips at 250 for a few minutes. This was so freaking good!!!
Hi! This looks amazing! Could you keep warm in a slow cooker after everything is made, to snack on over a few hours?
you could try!! queso with real cheeses (not velveeta) is tough to keep for longer periods of time
I have made this for the past two years and I cannot tell you how many people RAVE about this dip!!! They gobble it up and practically lick the bowl. They even get the leftover chip crumbles and scoop it up with spoons. Gaby is NOT kidding when she says this is the "greatest queso ever." It IS the GREATEST QUESO EVARRRRR!!! Sometimes I don't have salsa, so I'll use just Cholula and I think people would vote to make me president. I love this recipe SO MUCH!! THANK YOU, GABY!!!!
I just made this. The flavors are OUTSTANDING! I noticed as it cooled off just a bit though, the texture became grainy. What did I do wrong?
you didn't do anything wrong!! that's what happens to queso - just gotta eat it FAST
Dip is amazing, but the beef is the real star! Will always make my taco meat like this, now.
so happy to hear it
This looks positively life altering!!!
Made this one for the Super Bowl and it was a hit! Will definitely make again.
Are you kidding me ?!!!! I can NOT wait to eat this. Your creativity is inspiring ! Thank You I will have to do a quick switch, so my daughter can help me devour this. She's gluten free. But will do!!!
How many servings is this recipe? Thanks!
Serves 6-8
Or ONE if I’m there! ♀️
Does Skim Milk VS. Whole Milk make a difference?
nope, you can use either!
Can this be made in advance and reheated to be just as good? Asking because I would like to make this to bring to a BBQ
unfortunately it's not the best when it comes to re-heating!
Just love all these flavors!
hey girl- this looks amazing!
Would a slowcooker be an okay way to reheat the dip after it's made initially?
yes!